Easy Breakfast Tacos

Ingredients

• 8 small flour tortillas
• 8 oz Mexican chorizo (or ground breakfast sausage)
• 2 cups diced Yukon gold potatoes (1/2-inch)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 6 large eggs
• 2 tbsp whole milk
• 1 cup shredded Monterey Jack
• 1/2 cup pico de gallo or salsa
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. 1

   Toss diced potatoes with olive oil, paprika, and salt. Roast at 425°F for 20 minutes until crispy, or pan-fry over medium heat until golden.

2. 2

   Brown the chorizo in a skillet over medium heat, breaking it up, until fully cooked (about 6 minutes). Transfer to a plate.

3. 3

   Whisk eggs and milk. Scramble in the same skillet over low heat until soft and just set.

4. 4

   Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.

5. 5

   Layer chorizo, eggs, potatoes, and cheese onto each tortilla.

6. 6

   Top with pico de gallo, cilantro, and a squeeze of lime. Serve immediately.